Vegan Chocolate Ice Cream Recipe (No Churn)

I stumbled upon this creation quite accidentally, but I have to say this was a most pleasant surprise. I’m not usually a huge chocolate ice cream person (I’m more of a vanilla girl), but something about this just really did it for me. It’s made with ingredients most vegans would have around their house anyway and doesn’t require an ice cream machine, so it’s pretty easy to throw together. I really enjoy the texture of a soft serve ice cream, but if you’d rather this were a bit thicker you could probably just cut down on the amount of milk.


  • 1/3 c. aquafaba (brine from a can of chickpeas)
  • 1/2 tsp cream of tartar
  • 1 c. sugar
  • 1 1/2 tsp vanilla extract
  • 1/4 c. unsweetened cocoa powder
  • 1/4 c. non-dairy milk (I used unsweetened vanilla almond milk)
  • A pinch of salt


1.) Place your aquafaba and cream of tartar in a bowl. Mix together until frothy.

2.) Slowly add the sugar until the mixture is white and foamy.

3.) Add the vanilla extract, cocoa powder, milk, and salt. Mix well until everything is fully incorporated.

4.) Transfer to a freezer-safe container. Let freeze at least 5-6 hours, but ideally over night.

It did start to melt a bit while I was taking pictures, but in my opinion, the soft texture is so worth it!

5.) It’s ready to eat straight out of the freezer. It should have a soft, creamy texture and deep, rich taste. Enjoy!

I wish I could say that I’ve been eating it in a bowl like this, but to be honest, I usually just take a few spoonfuls straight out of the container in the freezer. You do you. I won’t judge.

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